Smoked Paprika Pork Carnitas Nachos

• 1 lb pork shoulder, cut into chunks
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp chili powder
• Salt and pepper to taste
• 2 tbsp olive oil
• 8 oz tortilla chips
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup diced red onion
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1/2 cup black olives (optional)

Steps

1. 1 In a bowl, mix pork with smoked paprika, cumin, oregano, chili powder, salt, and pepper.
2. 2 Heat olive oil in a large skillet over medium heat. Add pork and cook until browned and tender, about 15 minutes.
3. 3 Preheat oven to 350°F. Line a baking sheet with parchment paper.
4. 4 Layer tortilla chips on the baking sheet. Top with shredded pork.
5. 5 Sprinkle cheese evenly over the top. Bake until cheese is melted, about 10 minutes.
6. 6 Top with diced red onion, tomatoes, cilantro, lime juice, and black olives if using.
7. 7 Serve immediately and enjoy!

Equipment

• Large skillet
• Baking sheet
• Parchment paper

Variations

• Add jalapeños for a spicy kick.
• Include shredded lettuce for a crunchy texture.

Substitutions

• If pork isn't your thing, try shredded chicken or beef.
• Substitute olive oil with vegetable oil if preferred.

Pairings

• Serve with a cold cerveza or a tangy lime margarita.

Nutrition

Tips

• For extra flavor, cook the pork in a slow cooker for 6-8 hours on low.
• Use a mix of cheddar and Monterey Jack cheese for an authentic flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Nachos freeze well without toppings. Reheat in the oven and add fresh toppings before serving.

Serving Suggestions

• Pair with a fresh avocado salsa or sour cream.
• Serve with a side of Mexican rice or refried beans.

FAQ